Tag Archives: Bodega

Cape Town and Winelands Restaurant Openings for rest of 2019/2020 summer dried up? Reflection of the economy?

With rating agencies giving our economy a thumbs down, and our Minister of Finance Tito Mboweni painting a bleak picture of our economy last week, it is no surprise that there are few, if any, restaurant openings planned for the rest of the 2019/2020 summer season. 

Exhibit A of Chefs Rikku O’Donnchü and Warwick King opened on Bree Street on Friday. La Chêne opened at Leeu Estates in Franschhoek two weeks ago. Cowboys & Cooks is running late in opening its planned new restaurant in De Waterkant.

 

Cape Town restaurant openings 

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New Restaurant openings in Cape Town and Winelands for 2019/2020 season slow down dramatically: October 2019!

The poor economic conditions in our country currently is manifesting in the very few new restaurants opening for the new summer season, most such new openings usually taking place in September. Where many new restaurants are opening, they are changing the name and concept of existing ones, rather than being brand new, or adding other restaurants in a restaurant group’s portfolio. 

Two exciting top-end restaurant openings are those of Exhibit A (owned by highly acclaimed Chef Rikku O’Donnchü and Chef Warwick King, who left Gåte restaurant earlier this year), opening in the city centre on 1 November; and of La Chêne at Leeu Estates in Franschhoek. Interesting is that a number of new restaurants have opened on Kloof Street, our former Cape Town Restaurant Street before Bree Street took over,  Continue reading →

Cape Town and Winelands restaurants have a heart for Valentine’s Day!

Valentine's DayNumerous restaurants in Cape Town are offering special Valentine’s Day offers for Friday 14 February. We will update the list as we receive new information.

Cape Town

*   Catharina’s at Steenberg: Seafood Menu platter R1750 per couple; 5 course Valentine’s Set Menu R750 per person; and Vegetarian Valentine’s Menu R750 per person.  All three options include a glass of Simonsig Kaapse Vonkel Rosé 2011.  Tel (021) 713-2222

*   The Restaurant at Cape Point Vineyards, Noordhoek:   4 course dinner R495, or R650 with wine pairings.  Nadine performing.  Tel 083 444 7088.

*   Frères Bistro:  3 course dinner with complimentary glass of Nicolas Feuillatte champagne R 395 per person.  Tel (021) 418-1609

*   Diemersdal Farm Eatery, Durbanville: Tapas platters and desserts as well as complimentary glass of MCC R 550 per couple.  Tel (021) 976-1810

*   Azure at the Twelve Apostles: Welcome drink, rose, and 4 course candlelight dinner R 795 per person, includes chance of winning half carat diamond from Uwe Koetter valued at R15000.  Tel (021) 437-900

*   The Kraal at the Twelve Apostles: Kir Royal welcome drink, picnic basket includes a bottle of Bouchard Finlayson Blanc de Mer, R1500 per couple.  Tel (021) 437-9000

*   Mondiall, V&A Waterfront: Oysters and glass of bubbly, 3 course dinner R350 per person.  Tel (021) 418-3003. Continue reading →

WhaleTales Tourism, Food, and Wine news headlines: 4 October

WhaleTalesTourism, Food, and Wine news headlines

*   Virginie Taittinger is following in her famous Champagne family’s footsteps by launching her own label Virginie T, a non-vintage Brut, 67% Pinot Noir and 33% Chardonnay.  She has made 100000 bottles.  She has also made a Rosé, a blend of Pinot Noir, Chardonnay, and Pinot Meunier.  She sells her champagnes directly from her website at £25,90, which includes delivery.

*   Bouchard Finlayson is pairing its wines with a 4-course meal prepared by new Executive Chef Christo Pretorius at Azure at the Twelve Apostles hotel on 29 November, at R545. (via newsletter from Bouchard Finlayson)

*   Waterkloof is hosting a ‘Six Senses Evening’ at the 2013 Helderberg Continue reading →

Stellenbosch Wine Route turns 40, celebrates with most excellent restaurants in SA on Stellenbosch Restaurant Route!

The pioneering Stellenbosch Wine Route, founded in 1971 by winemakers Frans Malan of Simonsig, Neil Joubert of Spier, and Spatz Sperling of Delheim, celebrates its 40th anniversary with an extensive wine and food feast and fest from 28 – 31 July.  The Route has established itself not only as one with the largest number of outstanding wine farms of the 18 wine routes in the country, representing 18% of all vines planted in South Africa, but also with the largest collection of outstanding restaurants in South Africa, Stellenbosch now wearing the Gourmet Capital crown.

The trio which established the Stellenbosch Wine Route was inspired by the wine route Routes de Vins at Morey St Denis in Burgundy, the late Frans Malan and Neil Joubert returning from their 1969 trip and connecting with Spatz Sperling to establish the Stellenbosch Wine Route, the first wine tourism activity in our country.  I was delighted to meet Spatz Sperling (who celebrated his 81st birthday last week) and his wife Vera, as well as daughter Nora and son Victor on their Delheim wine farm recently.  To create the Stellenbosch Wine Route, the founding wine farmers had to overcome red tape and bureaucracy, and even had to have wine legislation rewritten to accommodate the new Stellenbosch Wine Route.  Meals were not allowed to be served at wine estates, and bottled wine could not be sold from a winery in those days.

The renamed Stellenbosch American Express Wine Routes has 147 wine farms, making it the largest wine route in our country, but also is the only one to celebrate its assets with the Stellenbosch Wine Festival for the 10th year running.   Not focusing exclusively on wines, food has been added to the Festival.  Celebrity chefs from Towerbosch Earth Kitchen, The Restaurant @ Clos Malverne, The Restaurant at Waterkloof, and De Volkskombuis (the oldest restaurant in Stellenbosch) will be cooking in the Gourmet Lane at the Stellenbosch Wine Festival venue of Paul Roos Centre in Stellenbosch.  Presentations at the Clover Demo Kitchen will be done by outstanding photographer Russell Wasserfall with his wife Camilla on ‘Home Entertaining at its Best’ in conjunction with De Meye wines; by @KitchenVixen Bianca du Plessis, who reviews restaurants on the Expresso Show; by wine PRO Emile Joubert with wine writer Neil Pendock; by chef George Jardine of Jordan Restaurant with George Jardine on ‘Cheese if you Please’; and by Chef Greg Czarnecki of The Restaurant at Waterkloof, who celebrates the ‘French Connection’.

The Stellenbosch Wine Festival has been stretched out into the Stellenbosch Wine Week, which commenced on Friday, and continues until Sunday.  During the Stellenbosch Wine Week one can enjoy dinner with the Warwick family, a fundraising concert at Delheim, vertical tastings of Simonsig’s Kaapse Vonkel, vintage tastings of Scintilla Cap Classiques at the House of JC le Roux, a salt pairing with Fleur du Cap wines by Sofia chef Craig Cormack, a food and wine pairing dinner at Neethlingshof with Katinka van Niekerk, paired venison carpaccio with Vergenoegd wines, blend and bottle one’s own Cape Blend at Clos Malverene, enjoy free winetastings in the Waterkloof Tasting Room, vertical tasting of Kanonkop wines followed by a snoek braai, vintage and barrel tastings of Jan Boland Coetzee’s Vriesenhof wines, tasting with David Trafford of his De Trafford wines, taste rare Cabernet Sauvignon vintages at Le Riche, wine and venison pairing at Middelvlei, picnics at Chabivin with Champagnes and Cap Classique tastings, art-house films screened at Le Bonheur, ‘Dine and 30 Seconds’ dinners at Uitkyk, and participate in a chipping competition at Ernie Els Wines,

A new feature of the Stellenbosch Wine Festival will be a MCC Lounge, in which Simonsig Estate, which created South Africa’s first Méthode Cap Classique Kaapse Vonkel, Villiera, Mooiplaas, Longridge, Spier, and Pongrácz will be presenting their MCC’s, paired with oysters and other delicacies.

We wrote last year that the Stellenbosch Wine Route should create the Stellenbosch Restaurant Route, and while they have not yet done so, we have created it on this Blog nevertheless, and in honour of the cuisine excellence in Stellenbosch, list from it the restaurants on wine farms in Stellenbosch:

Rust en Vrede – named the best restaurant in the country in 2010 by Eat Out, a slick operation, previously with talented chef David Higgs, on the Rust en Vrede wine estate.  Featured on the Eat Out Top 10 list 2009, and 2010, number 74 on 50 Best Restaurants in the World 2010 list, and Top vineyard restaurant of 2010 Great Wine Capitals in the World – read the review here.  Tel (021) 881-3881

*   Overture – Chef Bertus Basson is a hard-working re-inventor of his menu and operation, always looking to improve.   On the Eat Out Top 10 restaurant list for 2009 and 2010.  Fantastic views from the location on the Hidden Valley wine estate – read the review here.  Tel (021) 880-2721

*   Terroir is a perennial on the Eat Out Top 10 list, with Chef Michael Broughton.  The outside seating on the De Kleine Zalze wine and golf estate is great for a warm day.  Tel (021) 880-8167

*   Delaire at Delaire Graff –  no money was spared in building and decorating this restaurant and winery building, and it houses a most impressive art collection.   Chef Christian Campbell is doing outstanding work and good service. Read our review here.  Tel (021) 885-8160

*   Indochine at Delaire Graff- is relatively less opulent in its interior design compared to its sister restaurant.   Young chef Jonathan Heath is a star to watch, and his Asian fusion menu is sure to attract the attention of the Eat Out Top 10 judges.   He explains the menu, and the dishes when he serves them personally.  Read our review. Tel (021) 885-8160

*   Jordan Restaurant with George Jardine –  a mouthful of a brand name but also a mouthful in value and excellent quality. Set at the end of a long road, on the Jordan wine estate, it overlooks a big pond and the beautiful Stellenbosch mountains in the far distance, teeming with birdlife.  Interior functional.  Most beautiful and unique ”bread” plate ever seen.   Read the review.  Tel (021) 881-3612

*   The Long Table Restaurant and Cafe – set at the end of a long road up a hill, above Rust en Vrede, on the Haskell Vineyards (marketers of Haskell and Dombeya wines), the food of Chef Corli Els is a wonderful surprise.  The restaurant interior and waiter service do not match the excellence of her food or the quality of the Haskell wines. The Papaya and Avo salad stands out as one of the special treats.   Read the Review. Tel (021) 881-3746

*   Warwick wine estate – owner Mike Ratcliffe is a good marketer, and his gourmet picnics are a great hit in summer.  Winter Tapas menu – read the picnic review here.  Tel (021) 884-3144

*   Tokara DeliCATessen – has a buffet lunch too, very large restaurant space combined with a deli, but service poor and food quality average – read the review here.   Tel (021) 808-5950

*   Eight at Spier – the menu was designed by Judy Badenhorst, ex-River Cafe, now running the Casa Labia Cafe in Muizenberg. Tel (021) 809-1188

Wild Peacock Food Emporium on Piet Retief Street – belongs to Sue Baker and is managed by ex-Rust en Vrede front of house manager and daughter Sarah, selling deli items, a range of cold meats, imported French and local cheese, fresh breads, and has a sit-down menu as well. Wine shop to come. Tel 082 697 0870

Pane E Vino – this food and wine bar is hidden to those who do not come to Bosman’s Crossing.  Owned by Elena Dalla Cia, husband George and father-in-law Giorgio do wine and grappa tastings in the restaurant too.  Good Italian fare. Tel (021) 883-8312

*   Bodega @Dornier – Tel (021) 880-0557

*   Cuvee Restaurant, Simonsig – interesting modernist Cape Dutch interior curation by Neil Stemmet. Impressive quality food, tableware, stemware, napery, and service.  Tel (021) 888-4932

*   Tokara – Etienne Bonthuys has left Tokara to open Casparus on Dorp Street, and Richard Carstens has stepped into the kitchen, cooking up a storm as South Africa’s Ferran Adria of El Bulli fame. Read the review. Tel (021) 808-5959.

*   Towerbosch Earth Kitchen on the Knorhoek wine estate, designed by Neil Stemmet. Lovely fairy-like setting, fantastic Boerekos feast served in bowls rather than dishing up per plate.  Read the review. Tel (021) 865-2114.

*   Johan’s at Longridge is a refreshing new restaurant on LongridgeWinery, with a focus on fresh vegetables from its large vegetable garden alongside the restaurant.  Co-owner Chef Johan comes from a Michelin two-star restaurant in Holland, as does Chef Marissa.  Attentive service led by Chris Olivier, excellent food, great wines.  Read the review.   Tel (021) 855-2004

*   Delheim restaurant – read about the visit during the Delheim Nouvelle Mushroom Week earlier this month.  Tel (021) 888-4600

*   The Table at De Meye opened in September, and won the Eat Out Best Country-Style Award in November.  It is only open for Friday. Saturday and Sunday lunches.

Stellenbosch Wine Festival, 28 – 31 July.  Paul Roos Centre, Stellenbosch. Tel (021) 886-4310.    www.stellenboschwinefestival.co.za. Book www.webtickets.co.za.  Entry R120 on-line, R140 at door.  R350 for a pass for entry over the whole period of the Stellenbosch Wine Festival.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter:@WhaleCottage

Marine Stewardship Council ecolabel shows restaurants care about seafood sustainability

I have only recently become aware of the (South African Sustainable Seafood Initiative (SASSI) and its good work in trying to retain and enhance endangered fish and shellfish species, through a consumer awareness campaign which helps fish shoppers and restaurant patrons to identify which of the fishes they eat are green, orange or red, depending on their degree of endangeredness.   Last week I spent a most interesting day with the Marine Stewardship Council (MSC), an international organisation that encourages seafood sustainability by conducting audits of seafood products, from the catch until it appears in the supermarket or on the restaurant table.  Each of these steps is audited, which results in being awarded the MSC’s ecolabel, guaranteeing fishlovers that the fish they are eating is sustainable in its availability, as well as its fishing method, its processing, and transport to and use in restaurants as well as sales in supermarkets.

The Mission statement of the MSC is as follows:”to use our ecolabel and fishery certification program to contribute to the health of the world’s oceans by recognising and rewarding sustainable fishing practices, influencing the choices people make when buying seafood and working with our partners to transform the seafood market to a sustainable basis”.

The South African branch of the MSC, with the pay-off line “The best environmental choice in seafood”, hosted the workshop, which was held at Giggling Gourmet Jenny Morris’ Cooks’ Playground in De Waterkant last week.   The MSC “is a global non-profit organisation promoting solutions to the problem of overfishing”.  Its blue ecolabel is an environmental standard reflecting “the world’s leading sustainability certification for wild-caught fish”.  Consumers are encouraged to choose MSC ecolabel fish products when shopping, to help in reversing the decline in fish stocks.  In South Africa brands such as I&J and Sea Harvest carry the MSC ecolabel.

Restaurants have been slow in coming on board the sustainability boat, and we are only aware of WildWoods in Hout Bay and Blowfish in Blouberg that actively promote SASSI on their menus, particularly the latter.    Those restaurants buying their fish from MSC certified fish suppliers are encouraged to display the MSC ecolabel on their menus.  This will require an annual audit by independent auditors.  At the workshop the Shoreline Café at the Two Oceans Aquarium won a free MSC sustainable seafood audit.   The work of the MSC internationally has already changed the habits of a leading chef such as Jamie Oliver, who only selects sustainable fish from the MSC website for his dishes now. Raymond Blanc, Chef Patron at Le Manoir aux Quat Saisons in the UK, says about MSC:  “I passionately believe that it is up to each of us, be it consumer or chef, to make a responsible choice.  By supporting MSC, I am ensuring that as a chef, I am helping to ensure fish stocks will be replenished for generations to come.  I also hope that many more chefs will join this worthy cause”. 

Internationally, the following companies have become involved in the MSC seafood sustainability programme:  Walmart and Asda (pledged to be 100% certified for fresh and frozen fish by next year); Carrefour; the Dutch Retail Association, representing 99% of retailers in Holland, has committed to 99% of wild seafood sold will be MSC certified by next year;  Sainsbury’s; Marks and Spencer; Aldi; Dansk; Compass; Sodexo UK; Iglo; Bird’s Eye, John West; KLM; and many more. 

Internationally 5500 product lines from 1100 companies carry the MSC ecolabel, in 66 countries, at an estimated retail value of $1,5 billion.   In July 92 fisheries around the world were MSC-standard certified, representing 4 million metric tons of fish, with another 120 fisheries undergoing assessment, representing a further 3 million metric tons.

The MSC certification programme has helped SASSI in its work, according to Dr Samantha Petersen of SASSI: “The MSC certification provided a platform and an incentive for us to work together. Prior to that, the industry was more suspicious of us.  Once MSC status was on the cards, it gave us a common goal and opened up a dialogue that was not there before.” 

After some demonstrations by Jenny, the workshop participants grouped into teams, and I was lucky to be paired with Ingrid Gold from Caxton Magazines and Eat Out reviewer Greg Landman.  Greg is clearly a creative cook, especially when I saw him add honey to the hake he prepared for our team!   It was delicious, and it was a good way to get involvement by the participants.  Jenny’s team had prepared the most amazing seafood and salad buffet, with salmon and mussels, and we were spoilt with the wonderful looking display and tasty food.  I loved Jenny’s paper thin crispy fried butternut slices.  Then followed the most delicious seared tuna, as well as a dessert. 

What made the lunch really special was the mix of persons at our table.  Martin Purves, the Southern Africa Programme Manager for the MSC; Odette Herbert, a photographer and blogger; chefs from Bodega at Dornier wine estate, the Arabella at Kleinmond and the Shoreline Café at the Two Oceans Aquarium; and Ingrid and Greg. 

Marine Stewardship Council.   www.msc.org  Tel (021) 551-0620.  The MSC also has offices in the UK (its head office), as well as in Japan, Australia, and the USA.

Chris von Ulmenstein, Whale Cottage Portfolio:  www.whalecottage.com  Twitter: @WhaleCottage